Turkey Sausage with Fennel Sauerkraut & Potatoes (Printer-Friendly Version) | Eating Well
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Turkey Sausage with Fennel Sauerkraut & Potatoes

http://www.eatingwell.com/recipes/turkey_sausage_with_fennel_sauerkraut_potatoes.html

From EatingWell:  December 2005/January 2006, EatingWell Serves Two

Inspired by the Alsatian classic choucroute garni, this comforting, one-pot meal takes a shortcut with bagged shredded cabbage. Serve topped with additional brown mustard, if you like.

2 servings | Active Time: 30 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 3 minutes. Transfer the sausage to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later.)
  2. Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add potatoes and cook, stirring occasionally, for 3 minutes. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more.
  3. Add broth, vinegar and mustard. Stir to incorporate the mustard; bring to a simmer. Place the sausage on top of the cabbage mixture; cover, reduce heat to medium-low and cook until the sausage is cooked through and the vegetables are tender, 7 to 10 minutes. Stir in chopped fennel fronds and serve.

Nutrition

Per serving : 311 Calories; 14 g Fat; 4 g Sat; 4 g Mono; 52 mg Cholesterol; 28 g Carbohydrates; 19 g Protein; 7 g Fiber; 825 mg Sodium; 731 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetables, 2 medium-fat meat, 1 fat

Tips & Notes